Pin it
These shrimp enchiladas with golden yellow mole sauce are my go-to when I want something special yet comforting and bright. The creamy sauce gets its sunshine color from peppers and saffron and a kick from spices. While the dish tastes luxurious, it comes together with everyday ingredients and transforms shrimp into a centerpiece you will crave for weeknight dinners or gatherings.
My family requests these for celebrations and I always love hearing everyone marvel at the color. This was the first recipe my partner asked for seconds before finishing the first helping.
Ingredients
- Saffron: Bloomed in hot water adds vibrant color and floral notes. If you cannot find it, just use turmeric for color.
- Olive oil: For richness and to carry the spices, use a fruity one if possible.
- White or yellow onion: For natural sweetness in the sauce, look for ones with crisp papery skins.
- Fresh garlic: Deepens flavor and lifts the filling. Smash before chopping to release oils.
- Yellow and orange bell peppers: Paint the sauce golden and add subtle sweetness. Look for firm, glossy peppers.
- Chicken broth: For a savory base. If using boxed, buy low sodium.
- Raw pumpkin seeds or cashews: Give the sauce creaminess and a silky finish. Use fresh and not roasted.
- Ground coriander and cumin: For earthiness. Grind your spices fresh for the most aroma.
- Ground annatto: If available makes the color pop. Skip if you cannot find.
- Cayenne: For a gentle heat. Add more if you like it spicy.
- Salt and pepper: For seasoning. Make sure to taste at each stage.
- Ground turmeric: For even more sunny color. Optional but boosts visual appeal.
- Lime juice and zest: Add acidity and brightness. Use freshly zested limes.
- Butter: Softens the garlic and helps brown the shrimp.
- Jalapeno: Offers a little heat. Remove the seeds for less spice.
- Raw peeled shrimp: Delivers a firm, juicy texture. Fresh is great; frozen works well when thawed quickly.
- Sweet corn: Brings bursts of summery pop. Use fresh if you can or high-quality frozen.
- Dried oregano: Gives the filling a gentle herbal edge. Rub it between your fingers to release oils.
- Mozzarella or queso fresco: For melting. Choose a block and shred it fresh for best results.
- Fresh cilantro: Lifts flavors throughout including as a garnish. Select leaves that are vibrant green.
- Corn tortillas: Hold it all together. Warm them before rolling to prevent cracks.
- Garnishes: Like microgreens, radishes, and extra cilantro add color, crunch, and freshness.
Step-by-Step Instructions
- Prepare the Saffron Water:
- Pour hot water over the saffron in a small bowl and let it bloom. This step infuses the liquid with color and aroma that defines the sauce’s hue.
- Sauté the Aromatics:
- Heat olive oil over medium in a large skillet. Add chopped onion, bell peppers, and garlic. Cover the pan to allow everything to steam gently for about five minutes. This softens the vegetables and brings out their sweetness, which anchors the sauce.
- Toast the Spices:
- Uncover and sprinkle in coriander, cumin, cayenne, salt, pepper, and, if you have it, ground annatto. Pour in the saffron liquid. Stir for another minute to let the spices toast and release their oils.
- Simmer the Sauce:
- Add the chicken broth and pumpkin seeds or cashews. Bring everything to a simmer, then cover and cook for about ten to fifteen minutes until the seeds soften and everything melds. Let the mixture cool slightly. Add in lime juice for bright acidity.
- Blend Until Silky:
- Transfer the cooled mixture into a blender. Blend on high for a few minutes until the sauce is creamy and lush. Make sure there are no lumps. If you want a deeper yellow, mix in a little turmeric. Taste and adjust seasoning or cayenne.
- Build the Filling:
- Chop the raw shrimp into bite-sized pieces. In a skillet over medium-low, melt the butter with chopped garlic. Once fragrant, add shrimp and jalapeno. Sauté two to three minutes then add corn, oregano, lime zest, and salt. Cook until shrimp is opaque. If there’s excess liquid, drain it off. Stir in roughly half a cup of the mole sauce and half your cheese along with cilantro. Taste for spice and seasoning.
- Warm and Fill Tortillas:
- Warm tortillas until soft and pliable using your preferred method. Take about one half cup filling per tortilla. Roll tightly and set seam side down in a greased baking dish.
- Assemble and Top:
- Spoon enough yellow mole sauce over the filled tortillas to coat but do not drench. Reserve some sauce for serving. Sprinkle with the remaining cheese to ensure a gooey gratin.
- Bake to Perfection:
- Slide into the oven uncovered at 375 F and bake twenty to twenty five minutes until the sauce bubbles and cheese is golden. Pull out and let rest for a few minutes.
- Finish and Plate:
- If you want it restaurant-style, warm the extra mole sauce and spoon onto serving plates. Lay the enchilada on top then finish with thinly sliced radish, cilantro, and microgreens for crunch and color.
Pin it
My favorite ingredient is the fresh corn. It bursts with juicy sweetness and adds perfect contrast to the warm spiced sauce. My family always says the kitchen smells incredible when the sauce is blending and everyone hovers waiting for dinner.
Storage Tips
Let any leftovers cool completely before transferring to a lidded container. These enchiladas keep well in the refrigerator for up to three days. For freezing, set the baked enchiladas in a single layer in a freezer-safe pan, wrap tightly in plastic and then foil. To reheat, bake straight from the fridge or thawed from frozen at 350 F until heated through. If you have extra mole sauce, store separately and drizzle after reheating so the tortillas do not get soggy.
Ingredient Substitutions
If pumpkin seeds are not available, raw cashews create the same creamy texture and slightly nutty flavor. No saffron? No problem. A pinch of turmeric makes up the golden color. Swapping mozzarella for queso fresco adds a more authentically Mexican touch. You can use flour tortillas in a pinch though corn is traditional. Chicken or tofu can replace shrimp for a different protein twist.
Serving Suggestions
These enchiladas shine alongside a crisp green salad tossed with lime vinaigrette and some black beans. Rice or roasted vegetables make it a filling meal. Top with extra mole sauce, radishes, and cilantro for a festive platter. Try serving with sliced avocado or a drizzle of crema for even more richness.
Pin it
Making these enchiladas always reminds me that the simplest ingredients often deliver the most impressive results and a little extra love in the sauce goes a long way toward memorable meals.
Frequently Asked Questions
- → What adds the yellow color to the sauce?
Saffron, yellow bell peppers, and a touch of turmeric bring a vibrant yellow tone and subtle flavor to the mole sauce.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and makes preparation simple without sacrificing taste or texture.
- → What cheese is best for the filling?
Shredded mozzarella or queso fresco both melt nicely and complement the shrimp and mole flavors.
- → How can I keep the tortillas from cracking?
Warm the tortillas until pliable before filling and rolling to help prevent cracks or breaking.
- → Are there substitutes for pumpkin seeds in the mole?
Raw cashews can replace pumpkin seeds for a creamy texture and mild taste in the sauce.